340 



THE ILLINOIS FAEMER. 



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more complete buildings than at the newer facto- 

 ries ; the curing house is 100 feet long, three sto- 

 ries highj including basement, and Mr. B. saj^s when 

 the season is over and the cheese sold, he will 

 spread a feast for his friends and have a little light 

 stepping in those ample halls. 



At East CLiridon is the factory of Armstrong 

 & Chase, who are using the milk from 400 cows. 

 Here the curd is handled a little diifercntly from 

 the others, in that it is cut up entirely with knives, 

 instead of being broken with the hands after the 

 first cutting, as is common in other factories. The 

 result of this handling is that Messrs. Armstrong 

 & Chase obtain a larger yield of cheese from the 

 niilk, going in some cases as high as 120 lbs. to the 

 100 gallons, while ihe general average is not over 

 105 lbs. This is a very tidy establishment, and the 

 proprietors have gone into their work with a deter- 

 mination to succeed, and they will. 



Budlong & Stokes, a firm from Xew York city, 

 have a factory at Chardon, in what was formerly 

 the old stone hotel. These gentlemen are both 

 manufacturers and dealers, having a large sale 

 house in New York. This factory was started last 

 year and now uses the milk of 760 cows, and the 

 proprietors purchase besides the cheese made from 

 700 cows, made to order, in private dairies of the 

 ncighborliood ; this makes a business altogether of 

 $100,0'^0 for the season — a fair item for a rural vil- 

 lage like Chardon. 



L. J. Randall of Chardon has started a cheese 

 factory in that place, which differs from all others 

 in some leading particulars. Mr. Randall is a 

 resident dealer, with all the capital he needs and 

 a perfect knowledge of the market, ile has con- 

 verted a building of his formerly used for a tanne- 

 ry, into a factory, buys the milk from 300 cows, 

 makes a neat cheese of 65 to 70 lbs. in 15 inch 

 hoop. ilr. Randall's practise is more like the 

 Cheshire or Cheddar method than any other of our 

 Ohio factories. The curd is cooked more and cut 

 very fine, so that the press does not make a tea- 

 cupfuU of whey. The cheese is very compact and 

 free from large cavities, and cures with little shrink- 

 age — not more than three per cent., while the aver- 

 age shrinkage of dairy cheese is Irom eight to 

 twelve per cent., of factory cheese four to six per 

 cent. Mr. Randall having been a dealer in the 

 English market, imported samples of the most pop- 

 ular Cheshire cheese, from which he moddled his 

 own, with which he intends to go into the English 

 market this fall. 



In all these factories; except Budlong & Stokes, 

 there is a strong flowing spring of pure water, 

 which is used in cooling or heating milk, as desir- 

 ed, and in washing the premises, which require 

 constant care to keep off foul odors. For this lat- 

 ter purpose, a gutta percha hose is attached to the 

 steam boiler, by which a stream of hot water is 

 spouted into every nook and corner, every day, 

 Mr. Randall sands his floor while running up the 

 curd, by which he secures a thorough scouring 

 and cldansing, leaving it perfectly sweet and clean. 

 All of these manufacturers are in the transition 

 state — trying experiments — adopting or rejecting 

 as the results warrant. Cheesemaking is so much 

 of a chemical process, that it requires a very nice 

 manipulaton and careful watching. Mrs. flail re- 

 marked very truly — "You cannot make cheese on 

 paper — nothing but practice will do it." 



J. B. Lukens at East Claridon is a large dealer in 



dairy cheese, and showed us a nice lot which he 

 has in store, being the produce of over thirty dai- 

 ries of twenty cows each. This dairy cheese now 

 commands nine and ten cents per pound; the fac- 

 tory cheese is held at eleven to thirteen cents. — 

 Ohio Farmer. 



Cheese Making. 



To ihe Editor of the Illinois Farmer : 



Your strictures in regard to the selling of cheese 

 is very sound. That there is a large amount of 

 poor cheese sent to market we need not deny. 

 Illinois cheese takes its place in market according 

 to its merit, not according to the location of its 

 manufactory. Many farmers think they can make 

 cheese without any outlay or information except 

 what their wives know by intuition, and think their 

 wives can take care of half a dozen children, three 

 or four men, do their work aloae, and make cheese 

 without the first suitable apparatus to do it with, 

 with no room but a pantry or room over the wood 

 house to cure them in. It costs no more to make 

 good cheese than poor ; not as much if you have 

 the proper fixtures and curing room — all of which 

 are absolutely indispensible to a good article. 



There are many good dairies in our State, all of 

 which obtain the highest price for their cheese, 

 mainly to the retail dealer and the consumer. 



Yours, S. D. P. 



To Clean Canary Birds, 



These pretty things are like meaner objects, often 

 covered with lice, and may be effectually relieved 

 of them by placing a clean white cloth over their 

 cage at night. In the morning it will be covered 

 with small red spots, so small as hardly to be seen 

 except by the aid of a glass ; these are the lice, a 

 source of great annoyance to the birds. 



Bee CrLTCRE. — We are promised a series of 

 common sense articles on bee culture, based upon 

 the use of the movable frame hive. 



At the State Fair the committee awarded the 

 second premium on a new fangled hive. The only 

 wish we have is that the committee shall be obliged 

 to use it for the next five years, which, doubtless, 

 will open their eyes a little wider than usual. 



A Curiosity. 



Mr. P. M. Gilbert has shown us the decayed por- 

 tions of a cedar log, discoveaed twenty feet below 

 the surface in sinking a well near the Plow Facto- 

 ry of Gilbert & Hamilton. The wood falls apart 

 on the line of the annual rings, but there are axe- 

 marks upon it as distinct as if made yesterday. 

 Query — When made and by whom ? — Henry Coun- 

 ty Dial. 



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